Wedding Packages > Buffet Reception

Southers Marsh is dedicated to providing you and your guests with the highest quality cuisine. We use only the finest, seasonal ingredients and prepare our food in house.

Buffet Receptions

All buffet receptions include a choice of two passed appetizers and one stationary appetizer. An additional passed appetizer may be added for $3 per person. Following a plated salad, your choice of two entrées will be served buffet-style with the chef’s choice of seasonal side dishes. Each guest will be served one portion of each entrée. Following dinner, a coffee and tea station is provided.

Package SMGC Favorite
Beef and Seafood Filet Mignon and Baked Stuffed Shrimp
Beef and Chicken Roast Tenderloin and Lemon Artichoke Chicken
Seafood and Chicken Stuffed Sole and Chicken Bordelaise


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Passed Appetizers - Hot


SMGC’s Famous Coconut Shrimp Tempura
Shrimp tempura rolled in coconut and fried to a golden
perfection. Served with a sweet and sour sauce.

Crab Cakes with Lemon-Lime Aioli
House made New England-style crab cakes with lemon-lime aioli.

Mini Beef Wellington
Beef Tenderloin, shitake and oyster cream duxelle
wrapped in puff pastry with a honey Dijon sauce.

Lollipop Lamb Chops
Rosemary rubbed lamb chops served with your choice
of mint jelly or fig spread. A SMGC favorite. (add $1 pp)

Beef Satay
Marinated grilled beef served on wooden skewers.

Spanakopita
Spinach, cream cheese and feta cheese laced with
garlic and wrapped in phyllo dough.

Raspberry and Brie in Puff Pastry
Baked, flaky puff pastry filled with a raspberry preserve,
soft cheese and almonds, with a sweet milk sauce.

Grilled Shrimp Skewers
Succulent grilled shrimp drizzled with garlic-herb
butter and served on wooden skewers.

Scallops Wrapped in Bacon
Bay scallops wrapped in apple-wood smoked bacon
served on wooden skewers.

Chicken Wellington
Tender chicken breast with a cream wild mushroom duxelle
in flaky puff pastry with a honey Dijon sauce.

Thai Chicken and Cashew Spring Rolls
Crispy spring rolls filled with shredded marinated chicken,
garden fresh vegetables, and chopped cashews.

Chicken Satay with Peanut Dipping Sauce
Grilled marinated chicken served with a warm peanut sauce.

Stuffed Mushroom Caps
White button mushrooms filled with
spinach, breadcrumbs, and feta cheese.

Figs Stuffed with Marscapone
Sweet figs stuffed with a marscapone cheese and a milk sauce.

Passed Appetizers - Cold


Shrimp Cocktail
Jumbo shrimp served with cocktail sauce and a fresh lemon wedge.

Salmon Cucumber Bites
Smoked salmon paté with cream cheese
and a hint of horseradish in a cucumber cup.

Crab Tostada
Lumps of crabmeat tossed with tomatoes, onion,
cilantro, and avocado on a crispy tortilla.

Prosciutto Wrapped Asparagus
Asparagus wrapped with prosciutto and
crushed, roasted red pepper.

Artichoke Cucumber Bites
Marinated artichokes blended with cheese and
served in a cucumber cup.

Tomato and Basil Crostini
Grilled French bread topped with fresh mozzarella,
roma tomatoes, and fresh basil.

Roast Beef Crostini
Tender roast beef with arugula and goat cheese
topped with an olive-pepper relish.

Antipasto Skewers
Fresh mozzerella , artichokes, sun-dried tomatoes,
and kalamata olives drizzled with an herb olive oil.

Stuffed Cherry Tomatoes
Fresh cherry tomatoes filled with quinoa and
zucchini then drizzled with a balsamic glaze.

Prosciutto and Melon Canapé
Canapé topped with a mascarpone cheese spread,
prosciutto, melon, and mint chiffonade.

Stationary Appetizers


Cheese and Fruit Display
Our chef’s selection of cheeses and spreads with fresh, seasonal fruit.
Served with crackers and breads in a stunning display.

Deluxe Cheese and Fruit Display
Add fresh crudités to the above display. (add $2 pp)

Bruschetta Display
A variety of grilled breads served with plenty of toppings,
including eggplant caponata, hummus, and olive tapenades.

Combination Display
A sampling of both the cheese and fruit and the bruschetta displays.

Raw Bar
Shrimp cocktail, Island Creek oysters, little neck clams, cracked crab claws.
Served with lemon wedges, cocktail sauce, and wasabi. Add $7.95 per person.

Antipasto Display
An array of Mediterranean meats, including capicolla and salami, served with
a selection of cheeses, Italian marinated vegetables, assorted olives, and breads.

Salads

Choose from one of the following plated salads.

Southers Marsh Signature Salad
Mixed spring greens with dried cranberries, walnuts, and goat cheese.
Tossed with a homemade vinaigrette dressing.

Caesar Salad
Crisp Romaine with shaved parmesan cheese and multi-grain croutons.

House Salad
Traditional mixed green salad with a homemade vinaigrette dressing.

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Wedding Dinner Selections

Chicken Dishes


Chicken Bordelaise
Pan seared chicken breast cooked
in a roasted garlic cream sauce.

Southwest Chicken
Cajun marinated chicken grilled and
topped with a mango, black bean salsa.

Crab-Stuffed Chicken
Chicken breast filled with crab stuffing
and topped with a seafood cream sauce.

Chicken Bruschetta
Marinated chicken, grilled and topped with a
sundried tomato bruschetta and fresh mozzarella.

Lemon Artichoke Chicken
Chicken breast served with mushrooms,
artichokes and a lemon caper sauce veloute.

Chicken a la Romano
Breaded chicken with julienne tri-colored
peppers and garlic wine sauce.

Pork Dishes


Rum-Glazed Pork with Pineapple Relish
Marinated pork topped with a grilled pineapple relish.

Pork Chops in Champagne Sauce
Seared pork chops simmered in a creamy champagne sauce.

Seafood Dishes


Sweet and Sour Salmon
Baked marinated salmon drizzled with a sweet and sour glaze.

Sesame-Encrusted Salmon
Pan-seared with white and black sesame seeds and topped with a candy ginger blanc.

Orange Salmon
Seared salmon topped with an orange tarragon sauce.

Grilled Swordfish
Grilled and drizzled with an herb butter or topped with cranberry chutney. (add $2 pp)

Shrimp and Scallop Sauté
Sauteed shrimp and sea scallops in a red pepper
pesto served over fettuccini and fresh vegetables.

Stuffed Sole
Baked filet of sole stuffed with crab meat
and shrimp and topped with a cream sauce.

Baked Stuffed Shrimp
Shrimp filled with crabmeat stuffing and topped with lemon butter.

Baked Scrod
Baked with a traditional cracker crumb topping.
Served with a fresh lemon wedge.

Tuna
Seared tuna steak topped with sweet and sour onions.

Beef Dishes

Southers Marsh serves only Certified Angus Beef that adheres to very strict quality standards and comprises less than 8% of the beef produced in the U.S. We are dedicated to providing our guests with only the highest quality beef available.

Filet Mignon
Topped with your choice of Bordelaise or Béarnaise sauce.

Roast Prime Sirloin
Eight-ounce portion dressed with a balsamic glaze.

Roast Tenderloin
Aged Tenderloin topped with Bordelaise sauce.

Prime Rib Au Jus
Served off-the-bone with a French au jus.

Roasted Lamb
Encrusted with fresh herbs and served with a fig spread.

Vegitarian Dishes

Because we prepare our food in house, we are able to prepare meals with specific dietary restrictions. We routinely serve Vegan, dairy-free, gluten-free, nut-free, and children’s meals. Please let us know if you have any specific preferences or needs.

Pasta Primavera
Fresh seasonal vegetables tossed with penne and a classic Alfredo sauce.

Wild Mushroom Ravioli
Served with roasted plum tomato and basil sauce and fresh grated Parmesan cheese.

Vegetable Stir-Fry
Fresh seasonal vegetables tossed with spicy ginger and garlic, served over jasmine rice.

Vegan Dishes


Ginger Otsu Saba noodles tossed with crisp vegetables, tofu, and a
ginger-honey and shoyu sauce. Topped with fresh cilantro.

Pesto Quinoa
Quinoa, corn, spinach, and pan-toasted tofu tossed with homemade
pesto. Topped with roasted tomatoes and pumpkin seeds.

Gluten-Free Dishes


Grilled Marinated Shrimp
Served with sautéed vegetables over Thai Jasmine rice.

Chicken Bruschetta
Marinated chicken, grilled and topped with a
sundried tomato bruschetta and fresh mozzarella.

Orange Salmon
Seared salmon topped with an orange tarragon sauce.




Prices are subject to change without notice (although we have never done this, and won't without a major increase in our costs).